Not your grandma’s muffins, they are soft, and taste like a fluffy gingersnap cookie laced with lots of gooey chocolate! Hope you guys love them as much as I do!
- 1 3/4 cups almond flour
- 1 tsp baking soda
- 2 tbsp Primal Palate Gingersnap spice (if you don't have it, add 3 tsp cinnamon, 1/2 nutmeg, and 1/4 tsp ground ginger)
- 1/2 cup applesauce
- 3 eggs (or flax eggs for vegan option)
- 3 tbsp maple syrup
- 1 tbsp blackstrap molasses
- pinch of sea salt
- 3/4 tsp vanilla extract
- 3/4 cup dairy-free chocolate chips
Preheat oven to 350 F.
In a medium bowl, mix together the almond flour, baking soda, gingerbread spices, and salt.
Next, add the applesauce, eggs/flax eggs, maple syrup, molasses, and vanilla.
Fold in the chocolate chips.
Bake for 15-17 minutes (a toothpick should come out clean).
Remove from oven.
Sprinkle additional chocolate chips on top, if desired, and let melt.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!